| 亚硝酸盐在广式腊肠干燥过程中的变化 |
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| 引用本文： | 袁海涛,陶学红,芮汉明. 亚硝酸盐在广式腊肠干燥过程中的变化[J]. 食品与机械, 2001, 0(4): 26-27 |
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| 作者姓名： | 袁海涛 陶学红 芮汉明 |
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| 作者单位： | 华南理工大学食品工程系研究生,510641,广州五山 |
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| 摘 要： | 对广式腊肠热风干燥的研究表明：水分含量，发色反应和pH值是影响整个干燥过程中亚硝酸盐含量的主要因素。三者在干燥进程中交替占据主导地位，在干燥后期，亚硝酸盐含量和三个影响因素均与干燥时间呈一定的线性关系。实验发现，pH值（X）与亚硝酸盐的（未）分解率的对数（Y）之间存在良好的线性关系：Y＝6ln10-2.63X.
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| 关 键 词： | 亚硝酸盐含量 广式腊肠 热风干燥 水分含量 pH值 发色反应 |
| 修稿时间： | 2001-05-27 |
The changes of nitrite content during hot air- drying process in the production of Chinese sausage |
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| Yuan HaitaoTao XuehongRei Hanming. The changes of nitrite content during hot air- drying process in the production of Chinese sausage[J]. Food and Machinery, 2001, 0(4): 26-27 |
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| Authors: | Yuan HaitaoTao XuehongRei Hanming |
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| Affiliation: | Yuan HaitaoTao XuehongRei Hanming |
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| Abstract: | The changes of nitrite content during hot air-drying process in the production of Chinese sausage were studied.The results indicated that moisture,chromogenic reaction and pH were the three prominent factors influencing the nitrite content during hot air-drying process.Each of them was taking dominant status alternately.There was linearity in some degree between these factors and the time,especially in the end of drying.A linear equation was also confirmed between the pH(X) and the logarithmic decomposition rate of nitrite(Y):Y=6ln10-2.63X. |
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| Keywords: | Nitrite content Chinese sausage Hot air-drying |
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